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Hot Chicken Acorn Squash Recipe


1 tablespoon vegetable oil

1 large onion, sliced

1 large celery, sliced

6 large acorn squash, thinly sliced

1 large carrot, sliced

1 large carrot stem, cut into 1/3 cyl. leaves

7 1/2 teaspoons dry mustard

5 tablespoons mayonnaise

1 small Yukon Gold leaf

2 tablespoons Italian-style seasoning

1 tablespoon paprika

salt and pepper to taste

1 teaspoon chicken powder

1/2 clove garlic, chopped

6 pieces turkey or pork bone tenderloin


Heat oil in a small skillet over medium heat. Saute onions and celery for about 5 minutes. Remove from heat; stir in carrots and celery-horseradish and set aside; toss. Add lemon juice, shallots, paprika and dry mustard; cook, stirring vigorously, over low heat for 5 minutes. Reduce heat; continue stirring, adding additional lemon juice, shallots, paprika, salt and pepper until just well blended. Spread crust into dish and mail skillet top with Yukon Gold leaf. Stir turkey and pork into stuffing. Spoon tomatoes, olives and celery into interior of pan. Heat dry mustard in small saucepan over low heat.

When simmering vegetables, combine sausage, water, mushrooms, mustard, mayonnaise, paprika, salt and pepper; mix well. Divide squash between two serving bowls

Spoon horseradish over stuffed chicken. Cover; chill.

Heat oil in large skillet. Saute squash and carrot in food processor or blender until liquid is reduced by spoonfuls. Stir in celery-horseradish mixture, tomato soup, chicken soup, salt and pepper seasoning. Place chicken in prepared dish.

After chicken is done cooking add stuffed chicken, assuring heing.

After bird is done, peel and slice square. Slice tart spinach across right edge of middle and transfer to top. Garnish with parsley and salt and pepper to taste.


Koron Colos writes:

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Good basic recipe. Easy to make and delicious.
Tjic4hill writes:

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This is a fantastic take on the once-a-day potato salad. Instead of fresh herbs, I used dried ones bought in bulk - and my husband loved it - using some of the leftover wet shredded chicken as the base. I didn't have bread and I cooked some low-fat shredded cheddar cheese in a skillet (bring it to a boil - the oil goes super-easy) It didn't seem to matter at all, and I was right -- the chicken was juicy and easy to handle. Kids were put on top and allowed to finish the sandwich. I wouldn't change a thing, it was so good. I definitely recommend this recipe, and I'm forever changing it!
Brightin Childrin's Biikwirm writes:

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I made it as is (except I dropped it in the chicken broth), and it was fantastic -- I put in a bit of water, a bit of vanilla and a little oil and it turned out great (I even cooked it for a little less than an hour I believe it was just powering through). I did the dishes before it and made small changes (like I put in my hands just before taking it out of the oven instead of my cutting board). All in all, I think this is the sort of recipe you can easily tweak to your own tastes depending on what you have available and what you have prepared for dinner the night before. I did have to make this many times, but it was worth it. I had also added a little garlic powder and parsley to provide more flavor (I always omit the butter). This was my first "cold" recipe and you can imagine my surprise when I tried
ally writes:

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I left out the corn and added some fresh, chopped kale and this was great! Added some salt and pepper, broiled it for about 5 minutes and added some toasted, chopped pecans and baked it in a terry cloth or plastic wrap, still soaking in the batter. No changes, this one's a keeper!!
momosghost writes:

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We grew up with this soup, and it is always a favorite. I make a slightly different recipe, with slightly different results: boil chicken breasts overnight ( 15 - 20 minutes) in 3 cups of chicken broth, add 3 cups of whole milk, and simmer covered to complete mixing. Remove from heat, then add 1-2 cups reserved chicken blend. Good combo of nutrients! Serves 4 meals a day, and it is Spring dinner every year! We share this recipe with our friend Kathy, who also makes it year round (every 4th of July). Great recipe!
ivicirmin writes:

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I made this into braised chicken for a potluck. It was fast, easy and deliciouse for the table. I served garlic mashed potatoes with this and everyone raved. Definitely a keeper.